Potato Topping : 5 lb gold potatoes, peeled and cubed 2 Tbsp salt plus 1 tsp sea salt divided ¼ c butter, softened 1 ½ c milk ¼ tsp black pepper 2 Tbsp chopped parsley 1 egg, beaten Filling : 2 lb large, whole mushrooms, trimmed ½ cup chopped onion 1 ½ cups frozen mixed vegetables 1 Tbsp olive oil ½ tsp sea salt 2 cups vegetable broth 2 Tbsp flour ¼ tsp Worcestershire sauce Prepare the potato topping : Place potatoes in a large sauce pot and cover with 1 inch of water. Add 2 Tbsp salt and bring to boil. Cook until fork tender, about 20 minutes. Mash potatoes with sea salt, butter, milk, pepper, parsley and egg. Prepare the filling : Place mushrooms onion and mixed vegetables in a 4 quart Dutch oven or 9/13 inch spray coated ceramic baking dish. Add olive oil and sea salt and mix until thoroughly coated. Bake at 425 F for 15 minutes or until mushroom reduce in size by about a half. Whisk together broth, flour and Worcestershire sauce. Pour sauce over vegetables and bak in center of oven for about 3 minutes, until sauce has thickened. Remove baking dish from oven. Spoon potato mixture over all and gently spread potatoes, then broil 1 – 2 minutes to brown the topping. Makes 6-8 servings Print or download this recipe Recipe courtesy of Costco connection